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Arugula Pesto
Ingredients
- 1/2 cup walnut almonds or pepitas; or pecan halves
- 2 1/2 ounces arugula fresh; about 3 cups, loosely packed-thick stems removed if not using baby arugula
- 1/2 cup freshly grated Parmesan cheese 1 1/4 ounces
- 2 garlic cloves peeled and roughly chopped; medium
- 1-2 tablespoons lemon juice
- 1/4 teaspoon fine salt to taste
- 1/2 cup extra-virgin olive oil
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